Classic cheese fondue

Name: Classic cheese fondue
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 200ml/7fl oz dry white wine; 1 tbsp/15ml lemon juice; 200g/7oz comte or gruyère grated; 200g/7oz emmental grated; 2 tsp cornflour; 1 tbsp/15ml kirsch or schnapps; 1 garlic clove halved; crusty bread, boiled new potatoes, vegetable crudités and cornichons to serve

35 min

Prep20 min

Cook15 min

Total35 min

Good Food team

Ingredients

200ml/7fl oz dry white wine
1 tbsp/15ml lemon juice
200g/7oz comte or gruyère grated
200g/7oz emmental grated
2 tsp cornflour
1 tbsp/15ml kirsch or schnapps
1 garlic clove halved
crusty bread, boiled new potatoes, vegetable crudités and cornichons to serve

Instructions

2 steps

Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.

4 min

Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

Progress

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